This recipe is way simpler than I thought it would be and tastes just like it does at Arby's.  Enjoy.
Ingredients

• 1 cup mayonnaise 
• 3 tablespoon bottled horseradish cream sauce
• 1 tablespoon sugar

Directions

1. Mix all well. Keep refrigerated, tightly covered to use in 2 weeks. Do not freeze.  
2. Enjoy on everything!

Ingredients

• 1/2 cup of Nonfat Milk
• 3/4 cup seasoned bread crumbs
• 8 oz firm fish fillets (red-snapper, sea bass, etc.)
• Nonstick vegetable spray
• 8 corn tortillas
• 1 cup cabbage, shredded
• 1 tomato, sliced
• tartar sauce, or salsa and fresh cilantro (optional)

Directions

1. Pour milk into one shallow pan and bread crumbs into another.
2. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.
3. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.
4. Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.
5. Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

Ingredients

• 1/2 pound Swiss cheese, grated
• 1/2 pound Gruyere cheese, grated
• 1 tablespoon cornstarch
• 3 tablespoons butter
• 2 large yellow onions, diced medium
• 10 ounces evaporated milk
• 2 teaspoons Worcestershire sauce
• 1 tablespoon finely chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper

Directions

1. Place cheese in a medium bowl and toss with cornstarch until evenly coated. Set aside.
2. Melt butter in a medium saucepan over high heat. Add in onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, 20-30 minutes total. Transfer to a small bowl.
3. Place evaporated milk and Worcestershire sauce in now empty saucepan. Bring to a boil over medium-high heat, scraping bottom of pan with wooden spoon to release any remaining fond. Reduce heat to low and add in cheese. Stir constantly until cheese is melted and smooth. Stir in caramelized onions and thyme. Season with salt and pepper to taste. Transfer to a bowl and serve immediately.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 pound finely sliced ribeye, roughly chopped
• 2/3 cup finely chopped yellow onion
• 1 (15 ounce) jar cheese spread (such as Cheez Whiz)
• Kosher salt
• Freshly ground black pepper

Directions

1. Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible.
2. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.

Ingredients

• Vegetable shortening or oil, for frying
• 1 (8-ounce) package cream cheese, softened
• 1 1/2 tablespoons thinly sliced scallions (green onions)
• Garlic powder (optional)
• Wonton wrappers

Directions

1. Heat enough vegetable shortening or oil to fill 2 to 3 inches in a medium pot to 350 degrees F. If you have an electric fryer, you can use that.
2. Beat together the cream cheese and scallions. If desired a touch of garlic powder may be added for additional flavor. Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
3. When the shortening is heated, you can use a thermometer and test to see that it is 350 degrees F, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot fat, it is ready. Drop only 4 or 5 pieces at a time into the hot fat. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.

Ingredients

• 24 oz cream cheese
• 6 tb milk
• 2 1/4 c brown sugar
• 3 ts vanilla
• 6 apples; sliced

Directions

1. Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts.

Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do.

Ingredients

• 3 pounds beef round steak or lean stewing beef -- cut in 1 1/2″ chunks
• 1/2 cup flour
• 1 tablespoon curry powder
• 2 cloves garlic -- minced
• 1 cup raisins
• 2 apples -- peel, core, slice
• 1 cup diced onion
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 14 oz can beef broth
• 2 apples, unpeeled, core -- finely chopped
• cooked rice

Directions

1. Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in Crock-Pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours; until meat is tender.
2. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot fluffy rice.
3. Variation: 3 pounds cubed lean lamb may be substituted for the beef.

Ingredients

• 1 pound flank steak -- diagonally sliced

Marinade:

• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 2 tablespoons oil
• 4 cloves garlic -- chopped
• 2 teaspoons ginger root -- peeled, grated
• 2 scallions -- chopped
• 2 tablespoons oil
• 1 large onion
• 2 green peppers -- sliced

Directions

1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.

Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Ingredients

• 3 tablespoons oil
• 2 cloves garlic -- minced
• 2 small chicken breasts, boneless -- cuts
• 8 mushrooms -- sliced
• 2 stalks celery -- cut into strips
• 1/4 cup bamboo shoots -- sliced

Seasoning Sauce:

• 1 chicken bouillon cube -- dissolve 1
• 1 tablespoon soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 5 ounces chow mein noodles

1. Warm chow mein noodles in 325 degrees oven for 5 minutes.
2. Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side. Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Restir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat.
3. Serve with chow mein noodles.

Ingredients

• 12 ounces thin egg noodles
• 2 teaspoons Sesame oil
• 1 1/2 tablespoons Oyster sauce
• 1 1/2 tablespoons Soy sauce
• 1/2 teaspoon Sugar
• 1/4 teaspoon Salt White Pepper
• 2 tablespoons Vegetable -- or peanut oil
• 1 teaspoon Fresh ginger -- minced
• 1 Clove garlic -- minced
• 8 ounces Med shrimp
• 1 tablespoon Dry sherry
• 1/2 cup Chinese chives
• 2 Green onions
• 8 ounces Fresh bean sprouts

Directions

1. Cook noodles according to pkg directions until tender but still firm; 2-3 minutes.
2. Drain, rinse under cold running water and drain again.
3. Toss noodles withs sesame oil until well coated. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.
4. Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic and stir-fry 10 seconds.
5. Add shrimp; stir-fry until pink, about 1 minutes. Add sherry and chives; stir-fry until chives begin to wilt, about 15 seconds. Add 1/2 of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts, stir-fry 15 seconds more. Add oyster sauce mixture and noodles. Cook and stir until heated through, about 2 minutes

4 servings

Ingredients

• 2 teaspoon Ginger -- minced
• 1/2 pound Beef, lean -- strips
• 2 tablespoon Wine -- Shaoxing or dry sher
• 1 1/2 teaspoon Cornstarch
• 3 tablespoon Soy sauce -- dark
• 3 tablespoon Oil
• 1/2 teaspoon Oil -- sesame
• 1 pound Asparagus -- cut into 2″ piece

Directions

1. In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and reserve marinade. Combine marinade with enough water to make 1/3 cup.
2. Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.  Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on medium heat until heated through. Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens.
3. Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style broccoli can be used in its place. For a richer sauce, reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.